Better Than Classic Chicken Parmesan? Try It With Vodka Sauce

Video Description

Ingredients 2 chicken breasts butterflied (260-300g each breast) ½ cup plain flour ½ cup bread crumbs ½ cup panko bread crumbs ½ tsp oregano Salt and pepper Extra Virgin Olive oil to fry 1 egg + 2 tbsp of milk Vodka Sauce 1 medium brown onion finely diced 2 cloves garlic finely chopped 50ml vodka 6 basil leaves 100g tomato paste 200ml heavy cream 20g butter unsalted (half for sauteing and half for the finishing sauce) 2 tbsp Extra Virgin Olive Oil ⅓ cup water Pinch of salt to taste Grated Mozzarella Parmigiano Reggiano Method In a large pan over medium heat, add 2 tablespoons of olive oil and 10g of butter. Once the butter melts, add the diced onions and a pinch of salt. Sauté for 3–4 minutes until translucent. Add the garlic and cook for another minute until fragrant. Add the chilli and tomato paste. Cook the tomato paste for 1–2 minutes to release its oils and deepen the flavour. Pour in the vodka to deglaze the pan, followed by the heavy cream. Stir everything together with a spoon or heat proof spatula until fully combined. Add in the basil leaves and add ⅓ cup of water. Simmer gently over low heat for 4–5 minutes. Remove the basil leaves. Pour the sauce into a blender and blend until smooth. Return the sauce to the pan over low heat. Add the remaining butter and season with a pinch of salt. Mix to combine until the sauce is silky and velvety. Set aside. Butterfly the chicken breasts, then flatten them evenly with a meat mallet. Season both sides generously with salt and pepper. Set up a crumbing station with three bowls: plain flour, whisked egg and milk, and a mix of breadcrumbs, panko, oregano, and a pinch of salt. Dredge chicken breast in flour, shaking off any excess. Dip into the egg mixture, letting the excess drip off, then press firmly into the breadcrumb mixture, ensuring an even, full coating. Repeat with the second chicken breast. In a large pan, heat enough olive oil for shallow frying along with 1 tablespoon of butter. Once the oil reaches 180°C (355°F), carefully lower in the chicken. Fry for 3-4 minutes on the first side, then flip and fry for another 3 minutes until golden and crispy. Baste the top of the chicken occasionally with the hot oil for extra crispiness. Once done, place the chicken onto a wire rack and season immediately with a pinch of salt. Spoon a generous amount of vodka sauce over each chicken. Top with grated mozzarella and freshly grated parmigiano reggiano. Place under a hot grill/broiler until the cheese is melted and bubbling. Plate up immediately and enjoy _____________________________________________________________________ If you enjoyed this video, consider subscribing to my YouTube Channel so you don’t miss out on my weekly videos: https://www.youtube.com/@dansfoodforthought — FOLLOW MY SOCIALS— Instagram: https://www.instagram.com/dansfoodforthought/ Facebook: https://www.facebook.com/dansfoodforthoughtoffical Tiktok: https://www.tiktok.com/@dansfoodforthought _____________________________________________________________________